Indonesian Beef Rendang - Spicy beef classic easily made at home
Are you looking for an Indonesian Beef Rendang that transports you straight to the tropics? As a home cook with a weakness for aromatic spices, I love this slow-cooked beef bathing in a creamy, spicy coconut milk reduction. Originally from the West Sumatra region, this dish is known for its incredible depth of flavor. Although traditional preparation often requires a lot of patience, today I'll show you a version that is child's play to recreate at home. Slow-braising makes the meat butter-tender and allows it to perfectly absorb the aromas of lemongrass, chili, and ginger. The combination of creamy coconut milk and bold spices makes this Indonesian Beef Rendang a highlight on every table. Grab your pan, let's get the stove glowing, and enjoy this delicious experience together – completely without processed products and with lots of love for fresh ingredients!
Ingredients
Preparation
First, finely chop the ginger (10 g), shallot (1), garlic clove (1), and chili (1) or process them into a smooth paste using a mortar.
Lightly press the end of the lemongrass stalk (1) to help the fine aromas unfold.
Heat the coconut oil (1 tbsp) in a pan and sauté the spice paste together with the turmeric (1 tsp) briefly until fragrant.
Add the beef goulash (250 g) to the pan and sear on all sides until nicely browned.
Deglaze with the coconut milk (200 ml), add the lemongrass (1), and let everything simmer gently over low heat.
Allow the meat to cook down until the coconut milk has almost completely evaporated and the meat shines in the spicy paste – purring with joy at the delicious scent!
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